Holiday Recipes

[Illinoismom]

favorite holiday dessert. Whether it's Christmas cookies, a pie for Thanksgiving or anything else you'd like, share the recipe with everyone here

 

I dont think it's a problem to post other then desserts

which if spelled backwards is stressed

[Illinoismom]

recipes for giving

 

Gumdrop fudge

http://i46.photobucket.com/albums/f137/Illinoismom/exps19163_HGC1753649D33.jpg

Ingredients

1-1/2 pounds white candy coating, coarsely chopped

1 can (14 ounces) sweetened condensed milk

1/8 teaspoon salt

1-1/2 teaspoons vanilla extract

1-1/2 cups chopped gumdrops

Directions

Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.

Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.

 

cinnamon hot chocolate

 

Ingredients

1-3/4 cups nonfat dry milk powder

1 cup confectioners' sugar

1/2 cup powdered nondairy creamer

1/2 cup baking cocoa

1/2 teaspoon ground cinnamon

1 cup miniature marshmallows

ADDITIONAL INGREDIENTS:

3/4 cup hot milk

Directions

In a large bowl, combine the milk powder, sugar, creamer, cocoa and cinnamon. Add the marshmallows; mix well. Store in an airtight container in a cool dry place for up to 3 months. Yield: 18-19 batches (about 3-1/2 cups total).

To prepare hot chocolate: Dissolve about 3 tablespoons hot chocolate mix in hot milk. Yield: 1 serving per batch.

 

cherry peanutbutter balls

 

Ingredients

1/2 cup butter, softened

1 cup peanut butter

1 teaspoon vanilla extract

2 cups confectioners' sugar

24 to 26 maraschino cherries with stems

Additional confectioners' sugar

2 cups (12 ounces) semisweet chocolate chips

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1/4 cup shortening

Directions

In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add confectioners' sugar and mix well. Cover and refrigerate for at least 1 hour.

Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball. (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.) Cover and refrigerate for at least 1 hour.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Refrigerate for at least 1 hour or until set. Yield: about 2 dozen.

 

Editor’s Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

 

Minty snowmen

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps17104_RDHE10671D83.jpg

Ingredients

1 tablespoon butter, softened

1 tablespoon light corn syrup

1/2 teaspoon mint extract

1/8 teaspoon salt

1 cup confectioners' sugar

Red, green, blue, yellow and/or purple liquid or gel food coloring

Colored sprinkles, nonpareils and cake decorator candies

Directions

In a small bowl, combine the butter, corn syrup, extract and salt. Gradually stir in confectioners' sugar. Knead by hand for 1-2 minutes or until mixture becomes pliable.

For each color of dough, combine 1 tablespoon of dough and food coloring; knead until blended. Leave remaining dough white. Roll white dough into a log; remove one-fourth of the log and set aside.

For the snowmen's bodies, divide the remaining log into 8-9 pieces and roll into balls. For the snowmen's heads, divide the reserved dough into 8-9 pieces and roll into balls. Stack 1 smaller ball on top of each larger ball.

Use the colored dough to form hats, scarves and earmuffs as desired. Use candies to make eyes, noses and buttons. Yield: 8-9 snowmen.

http://i46.photobucket.com/albums/f137/Illinoismom/exps39223_CW1444965D20B.jpg

 

sweet and salty snowmen

 

Ingredients

8 pretzel rods

6 ounces white baking chocolate, melted

Assorted candies: M&M's miniature baking bits, miniature chocolate chips, small gumdrops, jelly rings, Fruit by the Foot fruit rolls

Directions

Dip pretzel rods two-thirds of the way into melted white chocolate, or drizzle chocolate over pretzels with a spoon. Attach baking bits for buttons and noses and chocolate chips for eyes.

For hats, dip the bottom of a small gumdrop into chocolate and press onto a jelly ring; attach to the top of each pretzel.

Carefully stand snowmen by placing them upright in a tall glass or pressing the bottom of the pretzel rods into a 2-in.-thick piece of Styrofoam. For scarves, cut fruit rolls into thin strips; tie around snowmen. Yield: 8 snowmen.

 

Editor's Note: This recipe was tested with Chuckles jelly rings.

 

 

Chocolate peanut butter

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps34253_HGC1753649D36.jpg

Ingredients

1 pound white candy coating, coarsely chopped

2 cups (12 ounces) semisweet chocolate chips

1-1/2 cups creamy peanut butter

Directions

In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm.

Break into pieces. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.

 

 

Carmel Marshmellow treats

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps24551_RDS1178123D63B.jpg

 

Ingredients

5 cups crisp rice cereal, coarsely crushed

1 can (14 ounces) sweetened condensed milk

1 package (14 ounces) caramels

1 cup butter, cubed

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1 package (16 ounces) large marshmallows

Directions

Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.

With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set. Yield: 5 dozen.

 

Gluten-free snack mix

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps40812_HC1442840D57.jpg

Ingredients

8 cups popped popcorn

2 cups Koala Crisp cereal

1 package (5 ounces) dried cherries

1/3 cup butter, cubed

1/3 cup honey

1/2 teaspoon ground cinnamon

Directions

In a large ungreased roasting pan, combine the popcorn, cereal and cherries. In a small saucepan, melt butter. Add honey and cinnamon; cook and stir until heated through. Pour over popcorn mixture and toss to coat.

Bake at 325° for 15 minutes, stirring every 5 minutes. Cool completely. Store in airtight containers. Yield: 10 cups.

 

Christmas cookies in a jar

Ingredients

1/3 cup sugar

1/3 cup packed brown sugar

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1 cup quick-cooking oats

1 cup orange-flavored dried cranberries

1 cup vanilla or white chips

ADDITIONAL INGREDIENTS:

1/2 cup butter, melted

1 egg

1 teaspoon vanilla extract

Directions

In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool dry place for up to 6 months.

To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes.

Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool. Yield: 3 dozen.

Edited October 27, 2009 by Illinoismom

[Illinoismom]

Butterscotch Gingerbread

http://i46.photobucket.com/albums/f137/Illinoismom/exps26107_CCZ963640D117B.jpg

 

Ingredients

1 cup butter, softened

1 cup packed brown sugar

2 eggs

3 cups all-purpose flour

2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix

3 teaspoons ground ginger

1 teaspoon baking powder

1 teaspoon ground cinnamon

Directions

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with lightly floured cookie cutters. Place 1 in. apart on ungreased baking sheets.

Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool. Decorate as desired. Yield: about 2 dozen.

 

Gingerbread cookies

http://i46.photobucket.com/albums/f137/Illinoismom/exps20072_CC1049408D1.jpg

 

 

Ingredients

3/4 cup butter, softened

1 cup packed brown sugar

1 egg

3/4 cup molasses

4 cups all-purpose flour

2 teaspoons ground ginger

1-1/2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

1/4 teaspoon salt

Vanilla frosting of your choice

Red and green paste food coloring

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies. Yield: 5 dozen.

 

Santa Claus cutout

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps39291_CW1192388D29C.jpg

 

Ingredients

1 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup sugar

1 egg

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/4 teaspoon salt

White, red and blue candy coating disks

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until firm.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. Santa cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

Melt white candy coating; using a clean paintbrush, add a beard, mustache, eyebrows, hat brim and pom-pom to each Santa. Melt red coating; add hat, nose and mouth. Melt blue coating; add eyes. Store in an airtight container. Yield: about 3 dozen.

 

Sledding teddies

http://i46.photobucket.com/albums/f137/Illinoismom/exps38712_TH1191752D68.jpg

 

Prep: 3 hours + chilling Bake: 15 min./batch + standing

Ingredients

1 cup butter, cubed

2/3 cup packed brown sugar

2/3 cup molasses

1 egg

1-1/2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon baking soda

3/4 teaspoon ground cloves

2 tablespoons miniature semisweet chocolate chips

X Featured sponsor

Bake Some Love with Nestlé®

 

Nothing says “I love you” like fresh baked Nestlé® Toll House® chocolate chip cookies. Who would you bake some love for?

 

Visit tollhouse.com to be inspired by real baking stories, recipes, tips and more!

FROSTING:

1/2 cup shortening

2-1/2 cups confectioners' sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

SLEDS:

16 candy canes (about 5-1/4 inches)

8 whole graham crackers

8 red-hot candies

8 cake decorator hearts

Directions

In a small saucepan, cook the butter, brown sugar and molasses over medium heat until sugar is dissolved. Pour into a large bowl; let stand for 10 minutes. Beat in egg and vanilla. Combine the flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate for 4 hours or overnight.

For big bears, shape dough into eight 1-1/4-in. balls, eight 1-in. balls, sixteen 1/4-in. balls, sixteen 1-3/4-in. x 1/2-in. logs and sixteen 1-1/2-in. x 1/2-in. logs. Set remaining dough aside.

For bodies, place the 1-1/4-in. balls on three ungreased baking sheets; flatten to 1/2-in. thickness. Position the 1-in. balls for heads; flatten to 1/2-in. thickness. Attach two 1-3/4-in. logs for arms and 1/4-in. balls for ears. Do not attach 1-1/2-in. logs for legs; place separately on baking sheets. Add chocolate chips on each paw and on heads for eyes.

For small bears, shape the remaining dough into eight 1-in. balls, eight 3/4-in. balls, sixteen 1/4-in. balls, sixteen 1-1/4-in. x 3/8-in. logs and sixteen 1-in. x 3/8-in. logs. Position bears and logs on two ungreased baking sheets as for the big bears; add chocolate chips.

Bake small bears and logs at 325° for 11-13 minutes, and big bears and logs for 14-16 minutes or until set. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

In a small bowl, combine frosting ingredients. For sleds, use frosting to attach two candy canes to the bottom of each graham cracker; let stand until set.

Trim bear bodies so the bottom edge is flat. Using frosting, attach a big bear to the back end of each sled. Attach small bears in front of big bears. For legs, attach big logs in front of bears and small logs on top. For noses, attach red-hots to big bears and hearts to small bears with a dab of frosting. Let stand until set. Yield: 8 servings.

 

Eggnog thumb prints

http://i46.photobucket.com/albums/f137/Illinoismom/exps38530_BLCB1449742D68.jpg

 

Ingredients

2/3 cup butter, softened

1/2 cup sugar

2 eggs, separated

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup finely chopped walnuts

FILLING:

1/4 cup butter, softened

1 cup confectioners' sugar

1/4 teaspoon rum extract

1 to 2 teaspoons milk

1 to 2 drops yellow food coloring, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually stir in the flour, salt and nutmeg and mix well. Cover and refrigerate for 1 hour or until firm.

In a small bowl, whisk egg whites until foamy. Shape dough into 1-in. balls; dip in egg whites, then roll in walnuts. Place 2 in. apart on baking sheets coated with cooking spray.

Using a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until center is set. Carefully remove from pans to wire racks to cool.

For filling, combine the butter, confectioners' sugar, extract and enough milk to achieve a spreading consistency. Tint with food coloring if desired. Pipe about 1/2 teaspoon into each cookie. Yield: 4 dozen.

[Illinoismom]

The number one traditional "can't have a holiday without it" dessert in my family I have always known as Pig Eatin' Good Cake. My grandma said that was the name because it tastes so good you eat like a pig. A few years ago I saw a recipe in a cook book that was really similar and it was called Hawaiian Delite Cake.

 

Cake:

1 box butter or yellow cake mix (we like butter better)

1 can mandarine oranges (DO NOT DRAIN - dump the liquid and oranges into the cake mix)

1 envelope Dream Whip whipped topping mix

1/2 cup vegetable oil

4 eggs

 

Combine all ingredients and beat for two full minutes. Spray sides and bottom of 10x13 cake pan and pour in batter. Bake in a pre-heated 350 degree oven for 40 minutes, or until toothpick inserted in the center of the cake comes out clean.

 

While cake is baking prepare topping.

 

Topping:

12 oz. tub Cool Whip topping

1 large box instant vanilla pudding mix

1 can crushed pineapple, drained well

 

Combine all three ingredients and mix thoroughly. Cover and refrigerate until cake is ready.

 

When cake is completely cooled, cover with topping mixture.

 

*When I make this for my husband's family I add 1 cup toasted pecans to the cake and 1 cup coconut to the topping. We don't do that for my side of the family because they don't all like coconut and pecans. I love it both ways!

 

 

There is another one like this called 3 fruit dump cake,

made with

Apples

peaches

pears.

served with icecream

[Illinoismom]

Holiday Divinity

http://i46.photobucket.com/albums/f137/Illinoismom/exps9983_CCC10672D73A.jpg

Ingredients

2 cups sugar

1/2 cup water

1/3 cup light corn syrup

2 egg whites

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup chopped walnuts, toasted

1/4 cup diced candied cherries

1/4 cup diced candied pineapple

Directions

In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage). Remove from the heat.

Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit.

Drop by teaspoonfuls onto waxed paper. Store in airtight containers. Yield: 1-1/4 pounds.

 

 

Christmas Candies Recipe

Ingredients

3 tablespoons baking cocoa

1 can (14 ounces) sweetened condensed milk

2 tablespoons butter

Finely chopped pistachios

Directions

In a small heavy saucepan, bring the cocoa, milk and butter to a boil, stirring constantly. Reduce heat to low; cook and stir until thickened.

Transfer to a small bowl. Cover and refrigerate until chilled. Roll into 1-in. balls; roll in pistachios. Store in the refrigerator. Yield: about 2-1/2 dozen.

 

 

Christmas Candy Bags Recipe

 

Ingredients

1 teaspoon plus 1 cup butter, divided

2 cups packed brown sugar

1 cup light corn syrup

1 can (14 ounces) sweetened condensed milk

1 teaspoon vanilla extract

12 ounces white candy coating, divided

2 small paper bags, (6-1/2 X 1-3/4 inches):

Candy foils or buttered waxed paper for wrapping caramels

Directions

Caramels: Line a 9-in. square pan with aluminum foil. Butter the foil with 1 teaspoon butter.

In a heavy saucepan, combine the brown sugar, corn syrup, milk and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 248° (firm ball stage), stirring constantly. Remove from the heat. Stir in vanilla.

Pour the caramel into the prepared pan and let cool. Cut into 1-in. squares. Wrap the caramels individually in candy foils or buttered waxed paper, twisting the ends.

Bags: Cut 1-in. off the top of the open end of each paper bag. Set the bags aside.

Break candy coating into chunks. Place 4 oz. in a microwave-safe bowl. Heat at 70% power for 45 seconds, then stir. Microwave in 10- to 20-second intervals or until melted. Stir until smooth.

Pour melted coating into one paper bag. Turn the bag to completely coat the inside bottom and sides. Use a pastry brush to evenly spread the coating over inside of bag. Prop the bag open with toothpicks.

Melt 4 oz. of additional candy coating as directed. Repeat the coating process with the second bag. Refrigerate the bags for 5-7 minutes or until the coating is set. Remove the toothpicks.

Melt the remaining coating and brush it evenly over the coating on the bags. Refrigerate the bags 5-7 minutes longer or until set.

Peel off and discard the paper bags. Fill the candy bags with caramels. Yield: Two bags, 6-1/2 dozen caramels.

 

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on you test. This recipe was tested in a 1,100-watt microwave.

Crafter thoughts: —Pipe "Merry Christmas" or another festive message on the side of each bag with red or green frosting. —If you prefer, create your bags with dark instead of white chocolate.

 

 

Candy Christmas Tree Recipe

 

http://i46.photobucket.com/albums/f137/Illinoismom/exps16612_CW10212C36.jpg

 

Ingredients

1 cup vanilla frosting

Green liquid or paste food coloring

Styrofoam cone (12 inches high)

15 hard peppermint candies

15 hard spearmint candies

19 large red gumdrops

19 large green gumdrops

25 to 35 pieces crimped ribbon candy

23 pieces cut rock candy

Directions

Tint frosting green. Place cone on a 9-in. plate; frost the sides and top of cone. Starting at the bottom, alternate peppermint and spearmint candies around the cone in a single row. Alternate red and green gumdrops in a row above candies.

Arrange remaining candies in rows around the cone until reaching the top. Position a mint candy on the tip of the cone; top with a gumdrop. Yield: 1 tree.

[Illinoismom]

Brad is having a contest and I went recipe crazy several good ones from a lot of members

I will post the thread instead of all the recipes

 

http://forums.gottadeal.com/showthread.php?t=154593

[allshoppedout]

Do you mean the Oreo balls? You crumble the oreo cookies, add in cream cheese then dip in chocolate? If so here's the recipe.

 

 

Oreo Chocolate Balls

 

Ingredients

1 package regular size Oreo cookies, crushed

1 (8 ounce) package cream cheese, softened

1 package white almond bark

1 package chocolate almond bark

 

Directions

1 Using a blender or hand held mixer, mix Oreos and cream cheese together.

2 Roll into walnut size balls.

3 Chill for an hour.

4 Melt approximately 3/4 package of white almond bark.

5 Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.

6 Allow to harden on wax paper.

7 Takes about 15 min.

8 While waiting, melt about 1/4 package of chocolate almond bark.

9 When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.

10 I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

 

I make them using chocolate chips instead of the almond bark. You can also try the mint oreos or the candy cane ones, supposed to be really good.

OH man this sounds like HEAVEN thanks

[allshoppedout]

OK, so I had to try the Pretzel Turtles and they were so good!

 

Mmmmmm.....so good

Spiders!

http://i283.photobucket.com/albums/kk315/harrispizza4/misc2009035.jpg

 

Oh these are so cute, you did a great job--and nice clear, BIG photos

[allshoppedout]

Lastnights baking treat. Alot of the things I post will be easy or premix, I do do alot of baking from scratch but these things I post for the most part are things I do with the kids and its easier to use cakes mixes and icings.

 

"Nightmare Before Xmas"

You will need 2(two) 13x9 pans for this

 

1 Box of white cake mix (prepare it per directions on the box)

1 jar of cream cheese or vanilla frosting

a couple drops of red food coloring

a couple drops of orange food coloring

a couple drops of black food coloring

green sprinkles (colored suagr)

10 gummi worms cut in half

crushed oreos

 

 

 

Another good idea Thanks

[allshoppedout]

Brad is having a contest and I went recipe crazy several good ones from a lot of members

I will post the thread instead of all the recipes

 

http://forums.gottadeal.com/showthread.php?t=154593

Thanks Illinoismom for the link I was reading over there for a long time--I am so happy to find find this particular recipe----> Reindeer cookies

 

Ingredients

1 package (17-1/2 ounces) peanut butter cookie mix

1/3 cup canola oil

1 egg

60 miniature pretzels

60 semisweet chocolate chips

 

30 red-hot candies

Directions

In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices.

Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose.

Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen.

 

and the Butterscotch Gingerbread cookies-- (very long didn't want to post in this thread and be re-dundant)

* I was searching for that specific recipe using the pudding mix!!-you made my night!

[Illinoismom]

I have made 90% of the recipes I have posted and my kids love them, I also give cookies and candies as gifts,

Nothing fancy about any of them,

 

Christmas Gelatin cut outs

 

Ingredients

2 packages (6 ounces each) strawberry gelatin

2 packages (6 ounces each) lime gelatin

5 cups boiling water, divided

2 cups cold milk

2 packages (3.4 ounces each) instant vanilla pudding mix

Directions

In a large bowl, dissolve strawberry gelatin in 2-1/2 cups boiling water. In another bowl, dissolve lime gelatin in remaining boiling water; set both aside for 30 minutes.

In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute. Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended.

Pour into two 13-in. x 9-in. dishes coated with cooking spray. Chill for 3 hours or until set. Cut with 2-in. Christmas cookie cutters. Yield: 4 dozen.

 

Grandma's Christmas brittle

 

Ingredients

3 cups sugar

1/2 cup light corn syrup

1 cup water

1/4 cup butter, cubed

1 teaspoon salt

1 jar (16 ounces) unsalted dry roasted peanuts

1-1/2 teaspoons baking soda

1 teaspoon water

1 teaspoon vanilla extract

Directions

Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°.

Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container. Yield: about 2-1/2 pounds.

 

Layered Christmas Gelatin Recipe

 

Ingredients

1 package (3 ounces) lime gelatin

1 cup boiling water

1/3 cup unsweetened pineapple juice

1 cup crushed pineapple, drained

CREAM CHEESE LAYER:

1 teaspoon unflavored gelatin

2 tablespoons cold water

1 package (8 ounces) cream cheese, softened

1/3 cup milk

BERRY LAYER:

2 packages (3 ounces each) strawberry gelatin

2 cups boiling water

1 can (14 ounces) whole-berry cranberry sauce

Whipped topping, optional

Directions

Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11-in. x 7-in. dish; refrigerate until set.

In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set.

Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set.

Cut into squares. Garnish with whipped topping if desired. Yield: 10 servings.

 

Christmas Special Fruitcake Recipe

 

Ingredients

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)

1 pound pitted dates, coarsely chopped

1 cup halved maraschino cherries

3/4 cup all-purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla extract

Directions

In a large bowl, combine the nuts, dates and cherries. In another bowl, combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well-coated.

Beat eggs until foamy. Stir in vanilla; fold into nut mixture and mix well. Pour into a greased and waxed paper-lined 9-in. x 5-in. loaf pan. Bake at 300° for 1-3/4 hours. Cool for 10 minutes before removing from pan to a wire rack. Yield: 24 servings

 

Christmas Cheesecake Recipe

 

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)

6 tablespoons butter, softened

1 envelope unflavored gelatin

1/4 cup cold water

1/4 cup milk

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

2 teaspoons grated lemon peel

1 carton (8 ounces) frozen whipped topping, thawed, divided

1 can (21 ounces) cherry pie filling

Directions

In a small bowl, combine crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Chill 15 minutes.

In a small saucepan, combine gelatin and water; let stand for 1 minute. Add milk; cook and stir over low heat until gelatin is dissolved.

In a large bowl, beat cream cheese and sugar until light and fluffy. Beat in gelatin mixture and lemon peel. Chill until partially set.

Fold in 2 cups whipped topping. Pour over crust. Chill until firm, at least 3 hours. Spread pie filling over gelatin layer. Top with remaining whipped topping. Refrigerate left-overs. Yield: 10-12 servings.

 

I promise to only post a picture if they are cute

 

Christmas eve mice

http://i46.photobucket.com/albums/f137/Illinoismom/exps14769_B1274C36.jpg

 

Ingredients

24 double-stuffed cream-filled chocolate sandwich cookies

1 cup (6 ounces) semisweet chocolate chips

 

2 teaspoons shortening

24 red maraschino cherries with stems, well drained

24 milk chocolate kisses

48 sliced almonds

1 small tube green decorative icing gel

1 small tube red decorative icing gel

Directions

Carefully twist cookies apart; set aside the halves with cream filling. Save plain halves for another use.

In a microwave, melt chocolate chips and shortening; stir until smooth. Holding each cherry by the stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place on the cream filling of cookie, with cherry stem extending beyond cookie edge.

For ears, place slivered almonds between the cherry and kiss. Refrigerate until set. With green gel, pipe holly leaves on the cream. With red gel, pipe holly berries between leaves and pipe eyes on each chocolate kiss. Store in an airtight container at room temperature.

 

 

Christmas Bread Pudding Recipe

 

Ingredients

8 cups day-old bread cubes, crust removed

2 medium tart apples, peeled and chopped

1/2 cup dried cranberries or raisins

6 egg yolks

3 eggs

1 cup heavy whipping cream

1/2 cup milk

1 cup sugar

CREAM SAUCE:

1 cup heavy whipping cream

3 tablespoons sugar

1 to 2 teaspoons vanilla or rum extract

Dash ground cinnamon and nutmeg

Directions

In a bowl, combine the bread cubes, apples and cranberries. Transfer to a greased 11-in. x 7-in. baking dish. In a bowl, combine the egg yolks, eggs, cream, milk and sugar. Pour over bread mixture.

Place dish in a larger baking dish. Fill larger dish with boiling water halfway up the sides. Bake at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Remove from water bath. Cool for 15 minutes.

For the cream sauce, in a saucepan, combine cream and sugar. Cook and stir until sugar is dissolved. Remove from the heat. Stir in the vanilla, cinnamon and nutmeg. Serve warm with pudding. Yield: 6-8 servings.

 

 

Fluffy Mint dessert

 

Ingredients

1 package (1 pound) cream-filled chocolate sandwich cookies (40 cookies), crushed

1/2 cup butter, melted

2 cartons (12 ounces each) frozen whipped topping, thawed

2 cups pastel miniature marshmallows

1-1/3 cups small pastel mints (5-1/2 ounces)

Directions

Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish.

Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.

 

Pumpkin Dessert

 

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1/2 cup butter, melted

1 egg

FILLING:

1 can (30 ounces) pumpkin pie filling

1 can (5 ounces) evaporated milk

2 eggs, lightly beaten

TOPPING:

1/2 cup sugar

1/4 cup all-purpose flour

3 teaspoons ground cinnamon

Directions

In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish.

For crust, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust.

For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.

Bake at 350° for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for 2 hours before serving. Yield: 12-15 servings.

 

Peanut butter mice

http://i46.photobucket.com/albums/f137/Illinoismom/exps21927_TH10388D27A.jpg

 

Ingredients

1 cup creamy peanut butter

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup peanut halves

2 tablespoons green and red M&M's miniature baking bits

4 teaspoons miniature semisweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

Directions

In a large bowl, cream the peanut butter, butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. (Dough will be soft). Refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Pinch each ball at one end to taper. Insert two peanut halves in center of each ball for ears. Add one M&M baking bit for nose and two chocolate chips for eyes. Arrange holly and berry candies in front of one ear.

Bake at 350° for 8-10 minutes or until set. Gently insert one licorice piece into each warm cookie for tail. Remove to wire racks to cool completely. Yield: about 5 dozen.

Edited October 27, 2009 by Illinoismom

[Illinoismom]

do you guys want more recipes

[pottsie66]

do you guys want more recipes

Definitely!

[Illinoismom]

For after Thanksgiving

 

Tastes Like Thanksgiving Casserole Recipe

 

Ingredients

6 medium potatoes, peeled and cut into chunks

1-1/4 cups chopped celery

3/4 cup chopped onion

1/2 cup butter, cubed

6 cups unseasoned stuffing cubes

1 teaspoon poultry seasoning

1/4 teaspoon rubbed sage

1 cup chicken broth

4 cups cubed cooked turkey

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 teaspoon garlic powder

3/4 cup sour cream, divided

4 ounces cream cheese, softened

1/2 teaspoon pepper

1/4 teaspoon salt

1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat. In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.

In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

 

Secondhand Turkey Recipe

 

 

Ingredients

1/2 pound sliced fresh mushrooms

1/2 cup chopped celery

5 tablespoons butter, divided

2 tablespoons cornstarch

2 cups milk

2 cups cubed cooked turkey

2 cups cooked egg noodles

1/4 cup chicken broth

1 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon white pepper

1/2 cup dry bread crumbs

Directions

In a large skillet, saute mushrooms and celery in 3 tablespoons butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened.

Stir in the turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole.

Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 4 servings.

 

 

 

Turkey Tetrazzini Recipe

 

Ingredients

1 package (7 ounces) spaghetti, broken into 2-inch pieces

2 cups cubed cooked turkey

1 cup (4 ounces) shredded cheddar cheese

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 medium onion, chopped

2 cans (4 ounces each) sliced mushrooms, drained

1/3 cup milk

1/4 cup chopped green pepper

1 jar (2 ounces) chopped pimientos, drained

1/4 teaspoon salt

1/8 teaspoon pepper

Additional shredded cheddar cheese, optional

Directions

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients and mix well. Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if desired. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6-8 servings

 

Homemade Turkey Soup Recipe

 

Ingredients

1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 quarts water

1 medium onion, halved

1/2 teaspoon salt

2 bay leaves

1 cup chopped carrots

1 cup uncooked long grain rice

1/3 cup chopped celery

1/4 cup chopped onion

1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.

Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.

Remove turkey from the bones; cut into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

[Illinoismom]

Thanks Brad for giving me my own thread but alas it was mergered.

 

I know it took you time to find them all and I appreciate it since I deleted them from the contest thread

[Illinoismom]

eggnog snickerdoodles

 

 

Ingredients

1/2 cup butter, softened

1/2 cup shortening

2 cups plus 5 tablespoons sugar, divided

1 egg

1 teaspoon rum extract

1/2 cup evaporated milk

1/2 cup refrigerated French vanilla nondairy creamer

5-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground nutmeg

ICING:

1 cup confectioners' sugar

5 to 6 teaspoons refrigerated French vanilla nondairy creamer

Directions

In a large bowl, cream the butter, shortening and 2 cups sugar until light and fluffy. Beat in egg and extract. Combine milk and creamer; set aside. Combine the flour, salt and baking soda. Gradually add to the creamed mixture alternately with the milk mixture, beating well after each addition.

In a small bowl, combine nutmeg and remaining sugar. Shape dough into 1-in. balls; roll in nutmeg mixture. Place 2 in. apart on ungreased baking sheets; flatten slightly with a glass.

Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks to cool completely.

For icing, combine confectioners' sugar and enough creamer to achieve desired consistency. Pipe snowflake designs on cookies. Yield: 7-1/2 dozen.

[Gator Pam]

Going back to the original request of this thread...

 

I know its a lil early to talk recipes but with thanksgiving just around the corner what are some of your fav recipes? im looking for good & easy christmas breakfast ideas last yr we switched up from money bread to a casserole but it was too much for that early and it too a while to cook! any ideas?

I was just asked for Chr-stmas brunch ideas, and I knew I had posted some here long ago. The thread was in the BF 2005 forum, and I figure hardly anyone goes in there anymore, so if y'all don't mind, I'll repost that particular post here.

 

Apple French Toast

A delicious baked french toast recipe with a wonderful spicy apple syrup. It is prepared the night before and baked just before serving.

 

1 cup brown sugar

1/2 cup butter

2 Tablespoons light corn syrup

2 large tart apples, peeled and sliced 1/4" thick

3 eggs

1 cup milk

1 tsp vanilla extract

9 slices day-old french bread (3/4" thick)

 

Syrup:

1 cup applesauce

1 10 oz jar apple jelly

1/2 tsp cinnamon

1/8 tsp ground cloves

 

In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes. Pour into ungreased 13x9x2 pan and arrange apple slices on top.

In mixing bowl, beat eggs, milk and vanilla. Dip bread into the egg mix for 1 minute and place over apples. Cover and refrigerate overnight.

30 minutes before baking remove from refrigerator and let sit out. Bake in preheated 350 degree oven for 30-40 min.

Meanwhile, prepare syrup. Combine all syrup ingredients in medium saucepan. Cook and stir until hot.

Invert french toast onto a serving platter and serve with syrup. Yield: 4 servings.

 

Blueberry French Toast

(Kimberly Amstutz)

 

12 slices day-old white bread, cut into 1” cubes

2 (8 oz.) package of cream cheese, cubed

1 cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup honey or maple syrup

 

Place half of the bread cubes in a greased 9"-x-13" baking dish.

Place cream cheese cubes over bread.

Top with blueberries

Sprinkle remaining bread cubes on top.

In a large bowl, beat together the eggs, milk and honey or maple syrup

Pour egg mixture over bread.

Cover and chill for 8 hours, or overnight.

Remove from the refrigerator 30 minutes before baking.

Cover and bake at 350ºF for 30 minutes.

Uncover and bake for an additional 30 minutes or until golden brown and center is set.

 

For sauce:

 

1 cup sugar

2 TBS cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 TBS butter or margarine

 

Combine sugar and cornstarch in a medium sized saucepan.

Add water and bring to a boil over medium heat.

Boil for 3 minutes, stirring constantly.

Stir in blueberries.

Reduce heat and simmer for 5-8 minutes, or until blueberries have burst.

Stir in butter or margarine.

Stir until butter is melted.

Serve sauce over French toast.

 

Note: Bottled blueberry syrup can be substituted for the homemade sauce.

 

Creme Brulee French Toast

Serves 6-8

 

2 TBS corn syrup (light or dark)

1/2 Cup butter (stick)

1 Cup brown sugar, packed

1 Loaf French or white bread, thickly sliced - with the crust removed.

 

5 Eggs

1-1/2 Cups half & half

1 tsp vanilla

1 tsp Grand Marnier or orange baking liqueur, 70% alcohol (optional)

1/4 tsp salt

 

In a small saucepan combine the syrup, butter and brown sugar; simmer until syrupy. Pour this mixture into a 9" x 13" baking pan that has been sprayed with Pam. Set aside.

 

Slice the loaf into thick slices, and place the syrup in the baking pan. Place the bread on top of the syrup.

 

In a large bowl, whisk together the eggs, cream, vanilla, Grand Marnier and salt. Pour evenly over the bread. Cover and refrigerate overnight.

 

In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350ºF uncovered, for 45 minutes. Cut into squares and serve immediately.

 

Serve with maple syrup and butter. (Can be reheated)

 

Eggnog French Toast

(Debbie/Doberlady)

 

1 TBS butter, softened

2 cups eggnog

2 cups milk

6 eggs

2 tsp vanilla extract

1 tsp ground nutmeg

1/2 tsp ground cinnamon

1/8 tsp salt

10 slices (about 3/4-inch thick) good quality white bread with crusts

1 cup maple syrup

Optional: 1 tsp rum extract

2 TBS powdered sugar

 

Butter the inside of a 2 1/2-quart baking dish and set aside.

 

With a large whisk, beat together eggnog, milk, eggs, vanilla, nutmeg, cinnamon and salt. Arrange bread in the prepared baking dish, overlapping the slices. Pour batter over bread, then turn slices over, making sure that both sides are covered with batter. Cover and refrigerate overnight.

 

The next morning, bake the French toast in a preheated 400-degree oven about 15 minutes, or until golden brown on top.While the dish is baking, warm maple syrup with optional rum extract over medium-low heat. Sift powdered sugar over French toast and serve with the syrup on the side. Makes 5 to 10 servings

 

Make-Ahead Chocolate French Toast

From: The Times Record News (Wichita Falls)

Recipe shared by: LyndaMc994

 

1 loaf day-old French bread

1 c milk chocolate chips or cinnamon chips

5 eggs, beaten

1 1/4 c milk

1/4 tsp cinnamon

1/4 tsp vanilla extract

Maple syrup, optional

 

Spray a 13x9" baking pan with nonstick cooking spray. Cut French bread into 6 slices, each 1 1/2" thick. Using a small sharp knife, cut 2" long slits in one side of each bread slice; cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into baking pan. Whisk together eggs, milk, cinnamon & vanilla. Pour egg mixture evenly over

bread; carefully turn pieces over; spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight.

 

Heat oven to 400°. Bake uncovered 20 to 30 minutes or until golden brown. Transfer toast to plates. Serve with warm maple syrup, if desired. Serves 6.

 

Stuffed French Toast with Strawberry Sauce

From: Favorite Recipes from the Mainstay Inn/PPFQP (Pam)

 

1 loaf firm white bread (Wonder bread)

10 eggs

1 8 oz pkg cream cheese

1 1/2 cups half and half -- or milk

1/4 cup maple syrup

8 TBS butter -- melted

 

Strawberry Sauce:

2 cups sliced strawberries -- fresh or frozen

2 cups strawberry preserves

 

Cube bread and layer half in a 12-x-8.5-in pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix eggs, half-and-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate overnight. Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce or maple syrup.

 

To make sauce, heat sliced strawberries and strawberry preserves together (I use the microwave). Serve over french toast.

 

Some other teriffic brunch recipes that require a little more work assembling in the morning:

 

German Breakfast Pancakes

looks like http://www.originalpancakehouse.com/images/php_dutch.jpg

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Breads Breakfast German

 

6 Eggs

1/8 tsp Salt

1 cup Flour -- unsifted

1/2 cup Milk

1 tsp Sugar

1/4 lb Butter

Powdered Sugar

 

Preheat oven to 450ºF.

Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned.

Lower the temperature to 400 degrees if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below.

Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon.

 

Apple Pancake

looks like http://www.originalpancakehouse.com/images/php_apple.jpg

 

Batter Ingredients:

6 eggs

1 cup flour

1/2 cup sugar

1/2 tsp salt

1-1/2 cups milk

1/2 tsp cinnamon

1 tsp vanilla

 

Topping Ingredients:

4 apples, peeled and sliced

1/4 cup brown sugar

1/3 cup butter

1/4 cup raisins

 

Combine dry ingredients for batter, add liquids. Blend until smooth. Melt butter in oven in a 10” cast iron skillet. Pour apples, raisins, and brown sugar into hot butter in skillet, stir until apples are coated and brown sugar is melted. Return to oven until butter is hot again, add batter. Bake for 20 minutes at 425ºF. Cut pancake into serving pieces. Serves 6-8.

 

Bagels and More Tomato Melt

(Pam/FanofPern)

 

1 bagel or bialy, split and lightly toasted (I get an ET bagel)

2 TBS scallion cream cheese (can use any type of cream cheese), divided

2 slices sweet onion

2 thick slices good beefsteak tomato

2 slices muenster cheese (can use any sliced cheese)

 

Spread 1 TBS cream cheese on each half of the bagel or bialy. Put a slice of onion, tomato, and sliced cheese on each side, in stated order, on each half.

 

Broil both halves of the bagel until sliced cheese turns bubbly and melts.

 

Serve both halves open faced.

 

Banana Pancakes with Peanut Butter & Jelly Syrups

(Belinda/BAR2969)

 

2 cups biscuit mix

1 cup mashed banana (2 to 3 ripe bananas)

1 cup buttermilk

2 large eggs

1/2 tsp ground cinnamon

3 TBS butter or margarine

 

Whisk together first 5 ingredients in a large bowl just until moistened.

Melt 1 TBS butter on a hot griddle.

Pour 1/4 cup batter for each pancake onto griddle.

Cook pancakes until tops are covered with bubbles and edges look cooked.

Turn and cook the other side of pancakes.

Repeat procedure with remaining butter and pancake batter.

 

Peanut Butter Syrup

(Belinda/BAR2969)

 

3/4 cup maple syrup

1/4 cup peanut butter

 

Whisk together maple syrup and peanut butter until smooth.

Serve pancakes with peanut butter mixture and strawberry syrup.

 

Yield: 12 (4-inch) pancakes

 

Prep Time: 10 minutes; Cook: 12 minutes.

 

Notes: I found this recipe in an old Southern Living Magazine that I picked up out of a freebie box at a yard sale. The recipe looked pretty simple to make and even though I did not have any strawberry syrup I made them anyway. They were delicious. My daughter and I both enjoyed them. :) If you have any leftovers, put them in a single layer on a wax paper-lined baking sheet and freeze them. When they are frozen, place in an airtight container, and return to the freezer (they will keep for a month). To reheat, broil 6 inches from heat for 2 minutes on each side. :)

 

Blintz Casserole

 

Filling:

(1) 6 oz package cream cheese (room temperature)

1 cup cottage cheese

1 egg beaten

1 TBS sugar

1 tsp vanilla

 

Batter:

1/2 cup butter or margarine (room temperature)

1/3 cup sugar

4 eggs

1 cup flour

2 tsp baking powder

1 cup plain yogurt

1/2 cup sour cream

1/2 cup orange juice

 

Preheat oven to 375ºF. Butter and flour a large casserole dish (9x13). In a small bowl, beat cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside.

 

In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice.

 

Pour 1/2 of batter into prepared casserole dish, layer in filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves

[HansieDZ]

The easiest and best tasting caramel corn recipe (courtesy of Mr. Food)

 

1 c. brown sugar

 

1/4 c. honey

 

1 stick butter (wth,use the real stuff)

 

Boil this for 5 minutes (it will be a light brown foamy mixture). Remove from heat and add 1 tsp. vanilla.

 

Pour the hot mixture over the top of 12 cups of popped popcorn (I use a very flavorful,fattening Orville Reddenbacher's Movie Theater Butter microwave popcorn. A good popcorn will yield a good caramel corn) and stir it all up to coat. If you like,add a cup or two of whatever nuts you like.

 

Bake at 250 for one hour,stirring every 15 minutes. I use two roasting pans or rimmed and lined-with-Reynold's-Non-Stick-aluminum-foil cookie sheets. Let cool for a little bit then break into pieces. This is an addictive substance and should come with a warning label! I always give this as teacher's gifts and they all say it's the best they've ever had.

 

Enjoy!

[harrispizza4]

We just made some Puppy Chow! Sooooo good!

 

1 stick butter

1 cup chocolate chips

1/2 cup peanut butter

8 cups rice chex cereal

2 1/2 cups powdered sugar

 

Melt butter, chocolate chips, and peanut butter in a 8 quart pot over low heat until fully melted. Add cereal to mixture in pot and mix well coating all the cereal. Place powdered sugar in a grocery bag(double bag it!). Pour mixture into bag and shake well. Pour into bowl and enjoy! We store ours in the fridge because we love it cold!:)

[Brad]

Don't forget the BF contest thread which had hundreds of recipes:

 

http://forums.gottadeal.com/showthread.php?t=154593

[Gator Pam]

There was a recipe contest?

 

...damn bad timing for my return to the forums...